Cream of Broccoli and Leek Soup

Written by Diana - May 23, 2012 0 Comments

There was a president (George Herbert Walker Bush) who banned broccoli from the White House while he was in office.  When I first started dating my husband, I made a lovely chicken and broccoli casserole for dinner and was told upon presentation that he didn’t eat broccoli.  He was ill one time while eating it as a child and decided that he was never eating it again.  I batted my eye lashes and pleaded with him to try it, since I worked so diligently to make a delicious meal just for him.  He fell under my spell and warily tried the broccoli, eating mostly rice and chicken, but nibbling at the broccoli. Slowly, I incorporated one of my favorite vegetables into our dinner menus and now we’re all broccoli eaters.

Some days cooking dinner is a really good thing, unless it’s too good and you end up spooning out tastes over and over because it’s so delicious you can’t resist.  I had trouble resisting this soup while waiting for my husband to come home for dinner.  Leeks are so good with broccoli in soup, they’re sweet with a little onion-y type  flavor.  I sauteed the leeks to carmelize them in olive oil and then cut the broccoli florets close to the top and sauteed them for a little bit before pulling them out of the ceramic cast iron dutch oven I was cooking in.

I simmered the rest of the broccoli in home made chicken broth that I canned earlier this year, until they were softened.  I let it cool a little before using the food processor on the broccoli and broth.  If you would like a smoother soup, don’t chop off the flowery tips and set them aside, add them in with the rest, and use a blender instead of a food processor to make it really smooth.  I like chunks in my soup.  I also added cream to the food processor to blend the soup together.  Then reheat and toss in the broccoli florets – pulling it off the heat when it reaches the correct texture.

The soup was good, but we were bad.  I kept taking swipes out of the bowl every time I went by, and I think I went by many times.  My husband and I ate dinner, and then I caught him spooning out more.  We didn’t leave any for my son- seriously, none.  He had a sandwich.  I guess he should have come home on time for dinner.

Cream of Broccoli and Leek Soup
Prep time
Cook time
Total time
Delicious Cream of Broccoli and Leek Soup
Recipe type: Soup
Serves: 4
  • 2 large leeks
  • 2 medium broccoli heads
  • 2 tbs oil
  • 1 tbs butter
  • 1 quart chicken broth
  • 1 pint cream
  • Salt
  • Pepper
  • Herbs - thyme, parsley
  1. Heat oil and butter in the bottom of a soup pot or enameled cast iron pot.
  2. Remove tips from the heads of broccoli and toss in oil.
  3. Take out and set aside.
  4. Chop up leeks, leaving green tops and using the white bottom.
  5. Rinse to get rid of sand and grit.
  6. Carmelize in the oil over a low medium heat.
  7. Pour in the Chicken stock and heat to simmer.
  8. Peel the outer bottom of the broccoli - that portion can be fibrous, but underneath is delicious broccoli insides.
  9. Chop the rest of the broccoli up to about 1 inch X 1 inch chunks and throw into stock to soften.
  10. When the broccoli is soft, remove from heat and let sit for a few minutes to cool just a tad.
  11. In batches, puree the broccoli and leeks, add in milk and pulse again.
  12. Pour back into the stock pot, add in the broccoli florets and herbs, then reheat.
If you want a really smooth soup, do not put aside the florets, just add into the soup along with every thing else. Serves 4 if you save it for dinner and don't keep grabbing tastes... Substitute cashew cream for regular cream for a vegan dish, and leave out the butter.


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